Vidal is produced with intent to develop complexity and longevity. We use our estate grown grapes which are slowly cold fermented, then inoculated for Malolatic Fermentation followed by an additional 8 months of lees stirring and finishing in new Missouri oak barrels. This approach creates a rich textural wine with balanced fruit, toasty notes, creamy body and lively acidity. The wine can be fully enjoyed upon release however patience rewards those who care to cellar this wine for a number of years.
Vignoles One of the very aromatic varieties we grow to offer we produce a full bodied style accentuating these characteristics. Using our estate grown grapes combined with a unique yeast strain selected to develop rich body, intense tropical fruit aromas and flavors yields a robust wine that can be enjoyed for many years.
Seyval is our flagship white featuring a hint of fruit sweetness with bright balanced acidity. Typically the wine features citrus/ grapefruit character in likeness to Sauvignon Blanc from the Southern Hemisphere. The crisp finish lingers while quenching from the bright acidity.
Hillside Blanc each year we select a blend of white grapes that represents our vineyard to create an expression of that particular vintage. The varieties include Vidal, Vignoles and Seyval each fermented in individual lots and blended upon completion of initial fermentation. From that point a variety of techniques are used to develop body, character and structure to produce a distinctive complex wine not influenced by oak.
Traminette melds floral, spice, and citrus qualities with a kiss of sweetness to offer an intriguing aromatic wine of distinction. We extract character with a process that starts with an extended cold soaking of the fruit followed by long slow cold fermentation honoring its Alsatian heritage.
Vidal Blanc is our Riesling styled wine that features stone fruit characters with a balance of sweetness and acidity. We start by blending several lots of Vidal that have been individually fermented with different strains of yeast. To finish the wine we blend about 2 percent of Vignoles to build on the complexity.
Rosé and Red Wines
St. Vincent Rosé brimming with fresh berry fruits, delicate color and lively acidity is likened to the Rosé found in Southern France. Our Rosé is produced by gently pressing the grapes after a short period of cold soaking, and a slow cold fermentation. We utilize a yeast strain selected from the Rhone region of France in order to promote the lively yet delicate qualities of the St Vincent variety.
Chambourcin The newest addition to our list is a un-oaked version that is dry, well balanced and fruit driven. To achieve this outcome we incorporated winemaking techniques designed to extract fruit character, build body and balance without the heavier tannin typically found in barrel aged red wines.
Le Trompier Noir is inspired by the Pinot Noir found in Burgundy’s Cote d’Or region. A field blend of Chambourcin, St Vincent and Villard Noir is handpicked, de-stemmed and fermented slowly to enhance the fruit quality of the wine. Once fermentation is completed the wine is gently pressed, settled and barreled in older Missouri Oak barrels for 13 months. The result is a lighter bodied red well balanced featuring spiced cherries with a hint of toasted oak.
Norton Missouri’s state grape and a wine we produce exclusively from our Estate Grown fruit. Our Norton gains its robust profile from a combination of cold soaking of the fruit, extended fermentation under controlled conditions, gentle pressing and finally aged to perfection in Missouri Oak barrels for at least 18 months.
Hillside Cuvée is a representative blend of the vineyard featuring Chambourcin and Norton with a small amount of St. Vincent. This blend brings together the elegance and strength of these two grapes yielding a balanced wine well suited for aging. Filled with aromas of dark red fruits and spice along with a light smokiness from the barrel aging this wine expresses the complexity our vineyard has come to yield.
Villa Rouge Translates to House Red or that perfect wine for enjoying on its own or with some food. Reminiscent of that full bodied red with a little touch of sweetness at your local Italian restaurant. We make the wine using mainly Chambourcin grapes combined with a yeast to create the fruity aromas and flavors as well as the body and structure.
Gabrielle’s Blush This wine is a blend of Vidal Vignoles with a touch of Chambourcin added for body flavor and color. Like a blushing little girl this wine is pleasantly sweet and vibrant.
Vignoles Semi Sweet Our Semi Sweet version of the wine is very fruity and crisp. The yeast selection used to ferment this wine accentuates the pineapple dominant tropical fruit profile. The slow cold fermentation and cold soaking process helps create the wine’s depth, body and complexity.
White Steuben made from the Steuben grape by pressing the juice away from the skins to create a golden blush colored wine. This captures all of the fresh fruity aromas and flavors of the variety while minimizing the typical foxy Labrusca character. The wine has a good amount of sweetness to compliment the strawberry jelly like character that it typically produces.
Kasselfest is our Chambourcin based sweet red wine. Named after the German town of Kassel where the Brothers Grimm hailed from. Fruity aromas provide the intrigue while its full bodied sweetness and structure offer complexity and balance to be more than just a beverage.
Jeu D’Eau is our sweet, Muscato styled, white wine. The name loosely translates to Dancing Waters which alludes to its whimsical fruity character. We blend Vidal, Seyval and a Muscat Hybrid to create this light refreshing wine. The wine brings together a balance or sweetness, stone fruit character and crispness in the finish which prevents the wine from being heavy or syrupy.